Burrito Pie {Freezer Meal}

By Rachel Tiemeyer
June 4, 2013
Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite!

So I’ve been in this Freezer Club for 6 years with some of my besties. We strive to cook freezer meals made with mostly local, organic meats and produce, while also avoiding foods with preservatives and additives. We try to balance that value with making things our families will like.

Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite

When our friend, Darcie, first delivered Burrito Pie to us years ago, our friend, Devin, reported at the next Freezer Club meeting, “We ate the crap out of that!” From then on, when one of us made Burrito Pie, it typically had “eat the crap out of this” written as part of the instructions on top.

It’s true. Burrito Pie is one of those comfort meals that it’s hard to stop on.

Layers of tortillas, meat, cheese, and refried beans makes this mexican-style lasagna a family favorite

To make this type of casserole healthier, try to find whole grain tortillas and refried beans with no shortening (which means trans fats) or preservatives. Trader Joes is my go-to place for these items. When making a recipe that requires several canned food items (which are so convenient at times!), be sure to look for BPA-free cans. Our health food store carries several safe brands–Eden Organics and Muir Glen are just a few, but if you aren’t sure ask an employee. Bottom line when buying convenience items like tortillas and canned food: Read the label and buy the ones in which you recognize the ingredients! This is harder than you may think, unfortunately.

Here’s to hoping you don’t “eat the crap out of” Burrito Pie too much!

What kind of containers do you store freezer meals like this in?

We recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in.

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Burrito Pie Recipe

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: one 9x13 casserole or two 8×8 casseroles 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican


Refried beans, taco meat, veggies, and sauce are layered between whole wheat tortillas for a hearty and tasty meal for the entire family.


  • 2 lbs lean ground beef
  • 1 onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (10 ounce) can diced tomatoes, drained
  • 2 (16 ounce) cans refried beans (organic or one with no trans fat, preservatives, or additives)
  • 12 (8 inch) whole wheat flour tortillas
  • 1 (16 ounce) jar red enchilada sauce (homemade, organic or one with no preservatives or additives)
  • 3 cups shredded cheddar cheese


  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the green chile peppers, tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.
  4. In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Top off the casserole with a layer of meat mixture and cheese.
  5. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.


Freezer Meal Instructions:
To Freeze:
Prepare all layers of burrito pie as stated in recipe. Cover with plastic wrap and foil and place in freezer-safe container. Store for up to 3 months.
To Prepare:
Thaw for approximately 24 hours in the refrigerator. Bake as directed in recipe. If cooking directly from frozen state, cover with foil and increase baking time by 30-45 minutes. So total baking time will be about 1 hour, but check for the casserole to be brown on top and bubbly. Remove foil the last 10-15 minutes of baking, so the top can brown.

ht: Darcie for the original recipe!

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32 replies
  1. Mendy Loveall says:

    Hi I was wondering how many meals you make per week/ month and how many people you share with? How do you make this work? Where u are located? Just curious. My husband and I would like to start a freezer meals program with others? Maybe family and friends.

  2. Jamie says:

    If I’m planning to prepare on the weekend and cook later in the week, how long do you think this would keep in the refrigerator? I’m just trying to plan a week at a time right now (new to prepare-ahead meals).

  3. Adrian O'Brien says:

    This is great for also using up leftovers from taco night! (we get fresh tortillas and my hubby makes his famous black bean and corn salsa.)

  4. Amy says:

    This was fantastic! Everyone went back for seconds! Will be making it again and again!
    I made it a couple of weeks ago in preparation for abdominal surgery. Assembled it in a foil pan (no clean up), covered it with plastic wrap to avoid sticking and then two layers of foil. It kept perfectly!

  5. Anne says:

    Do you think this would be okay frozen in the disposable foil pans? I’d like to give this as a meal for a new mom but don’t want her to have to worry about returning a dish. Thanks!

    • Rachel says:

      Oh yes! Great idea. So just give it to her unbaked and instruct her to thaw and then bake as directed. Make sure to wrap the pan well to keep it airtight.

  6. Brittany says:

    Thank you for posting these recipes! Having a baby soon and I am trying to prepare as many freezer meals as possible! Just made this recipe. I love that it was so simple. I baked mine first, before realizing you recommended freezing it unbaked. Is this a big deal?

    • Rachel says:

      I’m not sure, Sarah, since it’s been a while since I’ve done that. If you cover it in foil, I would plan at least 45-60 minutes under the foil and then another 15-20 without foil. But, that’s my best guess. Hope that helps!

  7. Deb says:

    Thanks, I’m making this right now!! Made your bAKED beef ravioli earlier this week, too! In the directions, it talks about adding olives, tomatoes … and taco sauce. But I don’t see “Taco sauce” listed in the ingredient list. Do we just use any kind of taco sauce? Taco seasoning? Thanks!

  8. jenine says:

    I love the idea of making meals ahead of time and freezing them. I guess my question is, do you freeze it in the glass casserole dish? Is there any way to make it more single serving size friendly?

  9. Devin says:

    Yum! I just ate breakfast, but you’re making me hungry! I’m going to have to make this tonight! It’s also really good with bison or venison. We have several hunting husbands in our FC, so we get creative with our proteins.